| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
Italian |
Chicken, Italian |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 6 |
oz |
Parmesan cheese |
| 12 |
oz |
Feta cheese; crumbled |
| 6 |
oz |
Pine nuts |
| 1/2 |
|
Maui onion; minced |
| 2 |
tb |
Poultry seasoning |
|
|
Salt and pepper; to taste |
| 1 1/2 |
c |
Chicken broth |
| 1 |
pk |
(6 oz) stuffing cubes |
| 6 |
|
Boneless chicken breasts |
| 1/4 |
c |
Butter; melted |
|
|
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
PIGNOLE STUFFING
CHICKEN
PIGNOLE STUFFING: Combine all ingredients, mixing well.
CHICKEN: Rub the chicken breasts with melted butter. Place a mound of
Pignole Stuffing in the center of the breast. Fold sides of the breast over
the stuffing and secure with toothpicks. Place seam side down, in a
roasting pan lightly coated with olive oil. Rub remaining melted butter
mixed with a little olive oil over the exposed skin of each breast. Season
with salt and pepper. Bake in a 375 degrees F oven for 30-40 minutes or
until the skin is golden brown.
from the lovin heart of Molly
Recipe by: Molly Walsh
Posted to TNT Recipes Digest by mollywalsh@juno.com (Molly Walsh) on May 6,
1998
A Message from our Provider:
“God is glorified by a thankful heart.”